Abstract A Penetrating Microwave Infrared Hot-Air Rolling-Bed Dryer (PMIHRBD) was
developed for penetrating microwave blanching (PMB) of pleurotus eryngii. The effects of …

Non-volatiles offer some insight into the formation of aroma-active components in peach
puree (PP), but more depth investigation is still needed. Formation pathways of key aroma …

This study aimed to investigate the effect of vacuum freeze drying combined with catalytic
infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free …

Processing methods significantly affect the aroma characteristics of red jujube; however, few
studies have explored how. Gas chromatography–tandem mass spectrometric detection …

Quinoa is a full‐nutrition food; however, its poor flavor and small size make it not the best
food option for direct consumption. In this study, a quinoa snack (QS, a cake) was …

The equilibrium rather than the exhaustive nature of headspace single-drop microextraction
(HS-SDME) and headspace solid-phase microextraction (HS-SPME) allowed the concurrent …

Aroma retention is one of the most important challenges in food processing due to its
sensitivity to processing. The aroma of food has several functions, viz., providing variety and …

The consumption of fruits has been growing both for their pleasant aroma and flavor, as well
as for their nutritional properties, and industry has the challenge to transform fruits, which are …